Stuck fermentation help!

[zanyBD]

Hey guys so I've made my first stout and it seems to be stuck. I'll attach a picture of the recipe but here are the basics. It's an oatmeal stout. It's a 5 gallon batch. I mashed in at 160 degrees for one hour. I batched sparged with 155 degree water for 30 minutes. I started the boil and let it rip for 75 minutes while following my hop schedule. I cooled it down to about 70 degrees and pitched my yeast. I did a yeast starter with Wyeast London III. So I let this ferment for two weeks at about 70 degrees and checked the gravity. It dropped down from 1.058 to 1.030. Three days later it was still at 1.030. I gave it a swirl once a day over the next few days to get the yeast back into suspension. It was still at 1.030. After I got to the three week mark in the primary without the numbers moving I decided to ask around for advice. The advise I ended up following was to dehydrate a packet of Nottingham and add that to my batch. I added it and made sure to stir my wort every day. Today marks day 8 since I've added the Nottingham and still the numbers haven't moved. I've tried three different hydrometers just to be sure. I ended up racking to secondary and I plan to let it sit for a week before I bottle. I could possibly keg this beer to avoid bottle bombs but I much rather bottle it because I want to age it and see how it tastes in monthly increments. The taste of what I have is great so if I make it again I might tweak some things, one being the type of yeast. But I'm looking for any suggestions at this point. What should I do or not do?View attachment ImageUploadedByHome Brew1476752164.187125.jpg

 

[TurnipGreen]

Mashing at 160 is too high to get descent attenuation. With those temps you might not be stuck. it might just be done with all the available sugars.

 

[hottpeper13]

when you make a beer with a lot of specialty grains it will finish high because of all the long chain sugars so you need to mash in the 154 156 range, and depending on the yeast it should end around 1.014- 1.018. I think your beer is done,and if it tastes good drink it. On the other hand if it is really sweet you could put a bret on it. Or most of us just blend it and those beers are the best to cook with. I had one like that and one I put too much acidulated malt in so it was kinda tart, so Black and Tan.

 

[zanyBD]

So I wanted it to be sweet originally. But I figured with all of the specialty grains and the temp it would finish between 1.018 - 1.023. So I just wanted to make sure it was done because I really don't want bottle bombs